Pork and Green Chile Chili

Ingredients

• 1 1/2 pounds lean boneless pork loin
• Vegetable cooking spray
• 1 cup thinly sliced celery
• 3 cups diced round red potato
• 3 cups coarsely chopped tomato
• 4 (10 3/4-ounce) cans low-sodium chicken broth
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 (15-ounce) can no-salt-added black beans, drained and divided

Preparation

1. Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
2. Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
3. Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.